One-pan cod in a tomato butter sauce is going to be your new favorite weeknight dinner. Tender, flaky cod fillets are simmered in rich tomato butter and finished with a scattering of green herbs. This one-pan wonder has all the fancy flavor with minimal effort. Add “yummy fish dinner recipe” to your meal plan this week!
If you want more tasty one-pot dishes try my delicious Paprika Chicken and Potatoes and my Creamy Kale and Quinoa and Mushrooms.
WHY YOU WILL LOVE THIS RECIPE!
- It is a one pan dinner!
- This recipe comes together all in one pan which means it is easy, easy, easy to make and quick and simple to clean up. For all of us that spend countless hours at the sink after dinner, this is a welcomed reprieve.
- It is as fancy tasting as it is easy to make!
- There’s something about the combination of tomato sauce and butter that feels luxurious. It is an incredibly delicious combination that sings with the addition of seafood. The humble codfish is elevated in this broth and the gentle poaching of the fish yields a soft and tender fillet. It has a zing from the tomatoes and a lusciousness from the butter bath.
Let's Get Cooking!
INGREDIENTS and SUBSTITUTIONS
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Tomato– Let's talk tomato. If you have a bounty of summer tomatoes available, I highly recommend using them is this recipe. There is just no substitution for sun-ripened tomatoes. They have a glorious natural sweetness. Second to that option is a good canned tomato. I tend to like either whole peeled San Marzano tomatoes or an imported variety. Also feel free to just use up what is in the cupboard.
- Salted Butter– This is a trick of the cooking trade. Salted butter adds salt to your dish in one easy step. The best types of butter are from grass fed animals and organic which are readily available in grocery stores today. Of course, if you have unsalted, you can use that instead. Just taste and add salt as needed to your butter sauce.
- Cod Fish Fillets– I like cod because it is delicious, crowd-pleasing, and affordable. You can substitute other mild white fish varieties in this recipe like haddock, sable or sea bass. Vital Choice is my favorite source for seafood, sustainably sourced, and delivered right to your door.
- Fresh Chives or Basil– I think that any green herb or a combination that you love will work beautifully in this recipe. Tarragon, parsley, fresh oregano are some other ideas. Farmers' markets have a bounty of herbs this time of year. Do not underestimate their power to elevate a dish.
TOOLS YOU WILL USE
- High Side Skillet or Rondeau Pan\Saucepan
- Potato Masher
- A Good Knife
- Cutting Board
INSTRUCTIONS
NOTE: If using fresh tomatoes – blanch in boiling water for 2 minutes *blanching is just dropping the tomatoes whole into a large pot of boiling water for a few minutes, this makes is much easier to peel off the skin* remove the skin and add to a large high side skillet. Mash tomatoes into smaller pieces (I used a potato masher).
If you use canned tomato, crush whole tomatoes either with a potato masher or the back of a wooden spoon.
Simmer for 45 minutes over low heat with butter.
Taste for seasoning, add a pinch of salt if needed. Bring sauce to a boil
Blot fish with paper towels to absorb any leftover moisture (especially if frozen). Season cod fillets with salt and pepper
Nestle cod into the tomato butter sauce, reduce heat to medium-low, cover pan with a lid, and simmer for 5-8 minutes or until the fish is no longer opaque or fish reaches 130-140 instant-read thermometer.
Remove from heat. Top with fresh chives or parsley or basil.
Serve with freshly sliced tomatoes and microgreens.
RECIPE TIPS
- Do not overcook the fish- Watch the changing color of the fillet, it should go from opaque to snowy white. It should feel rather firm to the touch when cooked and you can also use a fork to see if the fish flakes easily. If you find all of this daunting, use a thermometer. Stop cooking the fish when it falls in the 130-140 degree range.
- Use really good butter – This sauce has TWO ingredients; tomato + butter – that's it. You want to make sure that the butter is delicious and of high quality. I am a sucker for “Kerrygold” butter, I love the flavor. I also like Vital Farms grass-fed butter.
- You can make tomato butter sauce ahead of time, even two days ahead. Store the sauce in the refrigerator and when you are ready to make the cod it will come together literally in a flash. I also highly recommend doubling the recipe for other uses.
- Thawing Frozen Fish- The best practice is to store the fish in the refrigerator overnight. Sometimes you will find that the fish still feels a little frozen, if that is the case, rinse the fillets under cool water to completely thaw the fish. Before cooking be sure to blot and remove excess moisture from the fillets before cooking.
FABULOUS SIDE DISH IDEAS TO SERVE WITH THIS DELICIOUS COD!
The options are limitless for ways that you can create a bountiful meal around this dish. Whichever side dish you choose the seafood broth is so yummy you definitely want warm bread to sop it all up!
- A big pan of delicious sauteed greens like kale, spinach, swiss chard, any green you like.
- A beautiful big salad like this Greek Crunch Salad, Mediterranean Salad, or Caesar Salad.
- Simple rice, or green basil rice, even a risotto would be wonderful.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for a maximum of two days. I do not recommend freezing this recipe.
FAQ
Magic happens when butter is added to tomato sauce. It tames the acidity and softens the edges of the tomatoes. The fat creates a rather luscious mouthfeel and allows the ingredients of the tomato sauce to shine.
A hallmark of the Mediterranean is the cerulean blue waters. It is known for its proximity to the sea. It makes sense that fish and seafood are important components of the Mediterranean diet. Cod is a fish low in fat and high in protein. It would be an excellent addition to a Mediterranean diet.
DIETARY MODIFICATIONS FOR THIS RECIPE
This recipe is gluten-free, low fodmap, paleo, and keto-friendly.
- Paleo – Use grass-fed butter in your recipe.
I can’t wait for you to try this One Pan Cod with Tomato Butter Sauce Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
One Pan Cod with Tomato Butter Sauce
Ingredients
- 2 lbs. tomato (fresh or whole peeled from a can)
- 4 tbsp. salted butter
- 2 lbs. cod cut into four portions
- salt & pepper
- fresh chives or basil, chopped
- fresh tomato and micro greens for garnish
Instructions
- If using fresh tomatoes – blanch in boiling water for 2 minutes, remove skin and add to a large high side skillet. Mash up tomatoes into smaller pieces(I used a potato masher).
- If you use canned tomato, crush whole tomatoes either with potato masher or the back of a wooden spoon.
- Add butter (cut into pieces) into skillet.
- Simmer for 45 minutes over low heat.
- Taste for seasoning, add a pinch of salt if needed. Bring sauce to a boil.
- Blot fish with paper towels to absorb any leftover moisture (especially if frozen). Season cod filets with salt and pepper.
- Nestle cod into tomato butter sauce, reduce heat to medium low, cover pan with lid and simmer for 5-8 minutes or until the fish is no longer opaque or fish reaches 130-140 instant read thermometer.
- Remove from heat. Top with fresh chives or parsley or basil.
- Serve with freshly sliced tomatoes and microgreens.
Notes
Nutrition
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